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Comparatives studuy on volatile aroma compounds of two different garlic types (Kastamonu and Chinese) using gas chromatography mass spectrometry (HS-GC/MS) technique
(AFRICAN NETWORKS ETHNOMEDICINES, 2014)
Backround: The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it was aimed to compare Kastamonu garlic ...
Comparison of Volatile Compounds of Fresh Boletus edulis and B. pinophilus in Marmara Region of Turkey
(UNIV AGR SCI & VETERINARY MED CLUJ-NAPOCA, 2015)
Boletus edulis and B. pinophrlus are commonly consumed edible species of Boletus spp. in Turkey, which are also exported to some European countries. In this study, twenty-three volatile compounds were determined with ...